A couple days ago I posted my recipe for a graham cracker crust (using honey bran cookies).  This key lime pie is what I use that crust for.

My sister-in-law (Pauline) gave me a “4 ingredient cookbook” as a joke gift for Christmas 2002. Never having successfully done more than boil water before then, I laughed and promised to make whatever recipe was found where I randomly opened the book and pointed with my eyes closed.  Key Lime Pie turned out to be my very first successful recipe as a result of that evening.  The making of that pie had several humorous points, such as when I tried to figure out how to separate the egg yolk from the white (that recipe just wanted the yolk), and the mess that resulted from my inserting a hand electric mixer into the ingredients when turned on full speed… ☺

Fast forward 12 years, and I am now the sole dinner cook in the house — Evelyn still makes breakfasts, we switch off for lunch, but dinner is now my domain.  She cooked for the first 30 years, and she (we??) agreed that I would cook for the next 30, so I guess I still have a few years to work out new recipes.

All of which is to say that Key Lime Pie is one of the simplest recipes around, yet is almost always loved as a desert.

As with that first recipe I made back in 2002, there are only four ingredients needed:

• 20 oz Condensed Milk
• 2 eggs
• 4 or 5 limes (depending on size and amount of juice in each)
• graham cracker crust (preferably freshly made, but store-bought will work)

Place the eggs and condensed milk in a bowl. Add the squeezed lime (about 1/2 cup juice).  Mix well. Pour into the pie shell.

Bake at 350 degrees for 10 minutes, then place in fridge for 2 hours.  Best if served within 24 hours of baking (I usually serve within 2 to 4 hours of baking for best flavor).